Chimichurri Octopus with fried Chickpeas

INSTRUCTIONS

1. Boil your Octopus
   1. Fill a pot with water
   2. Add 1 cup white vinegar
   3. Add 1 bay leaf and a few peppercorns (toss a wine cork in there for tradition)
   4. Bring water to a simmer
   5. Holding the octopus over the water, dunk the legs in and pull out.  Do this 2-3 times until the legs curl
   6. Drop the octopus in, cover, and let it simmer for roughly 40 minutes
   7. Once tender, remove octopus and shock it in ice water to stop the cooking
   8. Section off the tentacles
2. While octopus is boiling, make the chimichurri using the recipe
3. Take your strained chickpeas and add them to a pan with a little oil to fry them, or toss them in oil and air-fry them until they are crisp, 5-7 mins

When it’s time to serve:

1. Heat up a pan with a little olive oil
2. Salt and Pepper as many tentacles as you’re going to use and give them a sear in the oil on both sides to give them color and warm them up, 3-4 mins total
3. Remove from heat and slice on a diagonal into 1/2 inch pieces
4. Lay herbs onto a board and lay your octopus onto the board to form the tentacles
5. Top with Chimichurri and crispy chickpeas and drizzle with olive oil
6. Slice up a French baguette and serve with a few lemon slices on the side